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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Oscar Wilde (1854-1900), Anglo-Irish playwright, author
Salads, Sauces and Marinades

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This is a New Orleans Cajun style remoulade. Traditional French remoulade is a lot more mild, almost like tartar sauce. This remoulade is a wonderful sauce fit for fried seafood, use on sandwiches or even as a vegetable dip. Capers are an optional ingredient.

Preparation Time: 15 minutes, plus 3 or more hours sitting time    Serving Size: 2 cups

  • 1 cup mayonnaise (Duke's if you can find it)
  • 1/3 cup Creole mustard
  • 3 tablespoons prepared horseradish
  • 4 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 4 green onions, including green part, finely minced
  • 1/4 cup celery, finely minced
  • 1/4 cup fresh Italian parsley, finely minced
  • 3 tablespoons capers, crushed, optional but suggested

Whisk the mayonnaise, Creole mustard and prepared horseradish in a medium bowl. Add paprika and cayenne pepper and stir well to combine. Add finely minced green onion, finely minced celery, finely minced parsley and capers (if using). Stir to combine. Place in an air tight container and refrigerate at least 3 hours before using.


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